VEGETABLE MEATBALLS WITH POTATOES

Second course - Entree

1 1/2 lbs potatoes, peeled and cubed
9 oz zucchini (small ones), coarsley chopped
1 lb ground beef, lean
1/4 cup grana or parmigiano, grated
3 tbsp Extra virgin olive oil
1 large egg
1 tbsp chopped basil
Salt and pepper


Bring a big pot of water to a boil.

In the mean time, sautee zucchini in a skillet with 2 tbsp of oive oil, on high heat, for a couple minutes.

In a big bowl, combine meat, zucchini, cheese, egg, basil, salt and pepper to taste and mix well to combine.

Preheat oven to 375.

Divide mixture into 30 portions and shape into meatball.

When water boils, add salt and potatoes and boil them for 2 minutes, drain.

Line a baking sheet with parchment paper, grease it with the remaining olive oil, brushed evenly and arrange meatballs and potatoes; sprinkle with salt.

Bake on the central rack of the oven for 20-25 minutes; serve immediately.

You can serve this dish with a fresh salad.

This recipe serves 6.

SPAGHETTI WITH TUNA SAUCE

First course - entree

1 lb Spaghetti
2 cans tuna in olive oil
1 tbsp capers, packed in salt, rinsed and chopped
2 anchovy fillets (optional)
1 clove garlic, minced
1 bunch pasley, leaves only, chopped
1/2 tsp tomato paste
1/4 cup black olives, pitted and roughly chopped
1 14-oz can peeled San Marzano tomatoes, roughly chopped
2 tbsp Extra virgin olive oil


Put a tall pot of water to a boil.
Drain the tuna, reserving the oil; crumble it.
In a big skillet on low heat, warm olive oil; add capers, anchovies and garlic and simmer, stirring, until anchovies are dissolved.
Stir in the San Marzano with their sauce, tomato paste and olives and simmer for 8-10 minutes.
Now add the tuna, stir and simmer for 5 more minutes.
Add salt and spaghetti to the boiling water and cook until "al dente" and drain it, reserving some water to thin the sauce if it's too thick.
Place spaghetti in the skillet with the sauce and toss to coat evenly, sauteeing on medium heat.
Sprinkle with the chopped parsley and serve immediately


Substitutions:

You can use strained tomatoes, if you don't like piecs of tomatoes in your sauce, same quantity.
You can use the tuna olive oil instead of the fresh one, it is more flavorful but less fresh; the choice is yours, I usually use the fresh one, but if I need to add some extra oil, I add the tuna one.
You can use any pasta you like, it's just usual to use spaghetti.
You can use 1 tsp of anchovy paste instead of anchovy fillet, if you decide to use it.

GRILLED SWORDFISH STEAKS

Entree - Second course

3 swordfish steaks about 1 lb. each
6 medium tomatoes, cut in wedges
2 sprigs oregano, leaves only, chopped
1/2 jar black olives, pitted and chopped
5 basil leaves, chopped
3 cloves garlic, 2 minced 1 sliced
6 tbsp Extra Vergin olive oil
Salt and pepper (or hot pepper flakes)

Marinate fish with 4 tbsp oil, oregano and the sliced garlic, evenly rubbed on both sides of fish steaks.
Prepare the tomatoes: in a skillet over medium-high heat, warm the remaining oil; sautee the minced garlic until golden, add tomatoes and olives, cook until sauce thickens.
Remove from heat, stir in the basil and season with salt and pepper.
Preheat the grill or the grilling pan; discard garlic from the marinade (if it burns it gives a bitter taste to the food) and transfer fish to the hot grill, season with salt and cook about 6-7 minutes each side (or until desired doneness).
Transfer steakes to a cutting board and slice them about 2" thick.
To serve, arrange slices on a platter and serve the tomatoes as side.

If you can't find good, savory fresh tomatoes, you can use peeled San Marzano tomatoes with their sauce.
You can, as well, use salmon or tuna steaks.

BROCCOLI SOUP WITH SPAGHETTI

Soup

1 lb broccoli, roughly chopped
7 oz spaghetti, broken into 2" pieces
4 pork ribs
2 tbsp Extra virgin olive oil
1 clove garlic, chopped
1 tsp tomato paste
4 tbsp Pecorino, grated
Salt and Pepper


In a saucepan over medium-high heat, combine oil, ribs and garlic; sautee for 2 minutes, turning them once to become golden on both sides.
Add 2 cups of warm water in which you'll have dissolved the tomato paste. Bring to a boil, then lower the heat and simmer for about 30 minutes.
Add the broccoli, along with 1 more cup of hot water, season with salt and pepper and bring again to a boil; lower heat to medium and cook until broccoli are tender.
Remove pork and keep warm; bring soup to a boil again, adding some more hot water if needed, and add pasta as soon as it boils; cook until al dente (about 8 minutes).
To serve, arrange the soup in individual bowls, top with the rib, sprinkle with the grated pecorino and, if desired, drizzle with Extra virgin olive oil.
This recipe serves 4.

Substitutions:
You can use chicken or vegetable broth instead of water, you'll obtain a more flavorful soup.
Avoid prok ribs and chicken broth if you want a vegetarian dish.
You can use rice instead of pasta, if this dish is served to celiacs. In this case you'll have to adjust liquid quantity and cooking time.
You can use grated Grana or Prmigiano without problems.

CHERRIES AND RICOTTA CLAFOUTIS

Dessert - gluten free

40 cherries, pitted
4 eggs
5 tbsp. sugar
3/4 cup milk
7 oz ricotta cheese
pinch of Salt

Preheat oven to 350.
Butter 4 individual, ovensafe baking dishes (or 1 bigger one). Arrange cherries on the bottom of the dishes.
Blend together all remaining ingredients until you obtain a smooth batter.
Pour batter over cherries, divided evenly.
Place baking dishes on the center rack of the oven and bake about 15 minutes, or until golden and set.
Remove from oven, sprinkle with confectioner's sugar and allow to cool down.
Serve lukewarm.

This recipe serves 4.

It can be done with any fruit; if you use frozen fruits, thaw them and dry first, to avoid extra liquid in the batter.

It can be safely served to celiacs (gluten free) and diabetics (considering the low quantity of sugar)